#3640 - Italian Chili

(by Shirley McNevich)

1 rib of celery (chopped)
1 onion (chopped)
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 TBSP canola oil
1/4lb. Italian sausage (loose/crumbled - more if you wish)
1 - 15oz. can Italian stewed tomatoes
1 cup canned kidney beans (drained and rinsed - more if you wish)
1 cup water
5 TBSP Hunt's tomato paste
3/4 tsp. chili powder (optional)
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
shredded cheese (your choice of type)

In a skillet add canola oil, chopped celery, chopped onions, chopped green bell peppers and chopped red bell peppers - cook/stir over medium heat until vegetables are tender, then set aside. In a Dutch oven add crumbled sausage--cook/stir until sausage is browned, then drain off any grease. Add vegetable mixture, stewed tomatoes, kidney beans, water, tomato paste, chili powder, salt and pepper to the sausage--cook/stir until mixed and boiling. Once boiling, turn heat back to simmer. Simmer for 20-30 minutes or until thickened. Serve in bowls and sprinkle shredded cheese over the top of each bowl when serving.

#3639 - Onion Sauce Skirt Steaks

(by Shirley McNevich)

4 - 6oz. skirt steaks
1/3 cup red wine vinegar
1 TBSP olive oil
1 onion (sliced)
salt and pepper (to your taste)

Salt and pepper both sides of each skirt steak. In a skillet over medium heat add olive oil, then place the steaks in the skillet. Cook steaks on both sides until done to your taste. Place steaks on a serving plate to rest. To the drippings in the skillet add onions--cook/stir until softened. Add red wine vinegar--cook/stir until onion mixture is tender and hot. Serve the onion sauce over the steaks.

#3638 - Burger BBQ Sauce

(by Shirley McNevich)

1 cup Heinz ketchup
1/2 cup Domino's dark brown sugar (packed)
1/3 cup white sugar
1/4 cup honey
1/4 cup molasses
2 tsp. French's yellow mustard
1 1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. liquid smoke
1/8 tsp. fresh ground black pepper

In a saucepan add ketchup, brown sugar, white sugar, honey, molasses, mustard, Worcestershire sauce, salt, liquid smoke and pepper--stir until well mixed. Place saucepan over medium heat--cook/ stir mixture until it starts to boil. Remove from heat and cool to room temperature. Stir well before using on cooked burgers or cooked steaks.

#3637 - Corn and Egg Soup

(by Shirley McNevich)

2 - 15oz. cans cream style corn
29-30oz. chicken broth
2 beaten eggs
2 TBSP cornstarch
1/4 cup water
1 - 10oz. can corn kernels (drained; optional)
salt and pepper (to your taste)

In a Dutch oven add all of the cream style corn and the chicken broth--cook/stir over medium heat until boiling, then reduce heat to simmer. In a bowl whisk the water and cornstarch together. Add the cornstarch mixture to the soup--stir well. Slowly add the beaten eggs to the soup while whisking. Add the drained corn kernels--cook/stir until soup is hot and thickened. Taste--add salt and pepper to your taste.

#3636 - Extra Chewy Sugar Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 sticks softened butter (NO substitutes)
2 cups white sugar + extra for sprinkling
2 eggs
2 tsp. vanilla

In a bowl add flour, baking powder and salt--stir with a whisk to mix. In a mixer add butter and white sugar--beat 3 minutes. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Drop heaping spoonfuls of dough on to grease cookie sheets. Sprinkle a little extra white sugar on top of each cookie. Bake at 350 degrees 10-13 minutes or until edges of cookies are golden brown. Cool completely. Note: do a test cookie bake to get the baking time right. If you over bake them, they won't be chewy.

#3635 - M&M Peanut Butter Cookies

(by Shirley McNevich)

2 cups Jif creamy peanut butter
1 1/2 cups white sugar + extra for rolling
1/2 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda
2 tsp. vanilla
1/2 tsp. salt
1 bag M&M's candies

In a mixer add peanut butter, white sugar and brown sugar--beat until mixed, then beat on medium speed for 3 minutes. Turn mixer speed to low--add eggs, baking soda, vanilla and salt--beat until mixed. Use a teaspoon and get a heaping spoonful of batter. Place some white sugar in a bowl. Roll the batter into a ball, roll it into the white sugar and place it on a greased cookie sheet. Use a greased fork to press down on the dough ball and make a criss cross pattern. Press 5-6 M&M's into the cookie dough. Repeat with all dough. Bake at 350 degrees 10-12 minutes.

#3634 - Italian Gravy (Red Sauce)

(by Shirley McNevich)

1/2 cup olive oil
1 large onion (minced)
3 garlic cloves (minced)
4 cups water
2 - 32oz. cans crushed tomatoes
1 - 16oz. can Hunt's tomato paste
1/4 cup chopped fresh basil
1 tsp. baking soda
1 tsp. white sugar (more if necessary)
salt, pepper and oregano (to your taste)

In a Dutch oven over medium heat add olive oil, minced onions and minced garlic--cook/stir until onions are see-through. Turn heat back to medium low. Add water, crushed tomatoes, tomato paste, chopped basil, baking soda, white sugar, salt, pepper and oregano--cook/stir until mixture is simmering. Tilt the lid on the Dutch oven and simmer for 2 hours or until sauce is thick. Taste--adjust seasonings as necessary.

#3633 - Cabbage and Onions

(by Shirley McNevich)

1 onion (chopped)
1 head of cabbage
1 1/2 TBSP butter
5-6 bacon slices
salt and pepper (to your taste)

Remove the cabbage core, then tear the cabbage into bite sized pieces (just enough cabbage so it will fit in your cast iron skillet). In a cast iron skillet over medium heat fry the bacon. When bacon is done, place the bacon slices on paper towels to drain and leave the bacon drippings in the skillet. Add the butter and onions to the bacon drippings--cook/stir until onions soften. Add the cabbage pieces--toss/cook until cabbage is wilted and tender. Remove from heat. Crumble the drained bacon and add it to the cabbage mixture--toss to mix. Add salt and pepper as needed. Serve hot.

#3632 - Chocolate Jelly Cake

(by Shirley McNevich)

1 cup white sugar
2 cups sifted CAKE flour (sift after measuring)
4 TBSP Hershey's cocoa
2 tsp. baking soda
a pinch of salt
1 cup water
2 TBSP Welch's grape jelly
1 cup mayo
2 tsp. vanilla

In a bowl add white sugar, sifted cake flour, cocoa, baking soda and salt--stir. In a mixer add water, grape jelly, mayo and vanilla--beat on low to mix. Slowly add flour mixture--beat until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3631 - Easy Pot Pie

(by Shirley McNevich)

3 cups shredded cooked chicken
2 - 10.75oz. cans Campbell's cream of chicken soup
3 cups frozen mixed vegetables (thawed and drained)
2 cups shredded cheese (your choice of type)
1 - 16oz. can Pillsbury Grands biscuit dough
2 TBSP butter (melted)

In a bowl add chicken, both cans of soup, drained vegetables and shredded cheese--stir to mix. Pour the mixture into a greased 9 x 13 glass baking dish. Open the biscuit dough and separate dough into 8 biscuits. Cut each biscuit dough into four equal pieces. Place the 32 biscuit pieces in a bowl--drizzle with the melted butter and toss to coat with butter. Spread the biscuit pieces over the top of the chicken mixture. Bake at 375 degrees 20-25 minutes or until top is browned and chicken mixture is hot.

#3630 - Puffed Potatoes

(by Shirley McNevich)

1lb. Yukon gold potatoes
1/4 cup Breakstone's sour cream
3 TBSP softened Philadelphia cream cheese
salt
pepper
garlic powder
parsley flakes
2 sheets of puff pastry (thawed according to box directions)
1 egg
1 TBSP water

Wash/peel the potatoes, cut them into chunks and boil them in salted water until tender. Drain off the water. In a bowl add drained potatoes--mash with a potato masher. Add cream cheese and sour cream--mix well. Add salt, pepper, parsley flakes and garlic powder (to your taste)--mix well. In a bowl add egg and water--mix well to make an egg wash. Roll out one sheet of puffed pastry on a floured counter. Cut the sheet into 9 equal sizes squares (3 rows of 3). Place some of the mashed potato mixture in the center of each pastry square. Brush all four sides of each square with egg wash, then pull the four corners together and pinch them to seal. Repeat with all squares, then repeat with the second sheet of puff pastry (9 more squares). Place them on greased cookie sheets (pinched corner side down). Bake at 425 degrees 18-20 minutes or until golden brown.

#3629 - Baked Tomato Slices

(by Shirley McNevich)

3 large tomatoes
1 bag shredded Monterey Jack cheese
1/2 cup chopped bell peppers (red, green, orange, yellow--one color OR a mixture)
oregano

Slice each tomato into 4-5 thick slices and arrange them on a foil lined baking sheet. Spoon chopped bell peppers evenly over each tomato. Sprinkle shredded cheese over the tops of each tomato. Sprinkle a little oregano over the cheese. Bake at 350 degrees 15 minutes or until cheese is browned and bubbling. Remove slices using a slotted spatula to drain off any extra juices before place them on serving plates.

#3628 - Dijon Mustard Dressing

(by Shirley McNevich)

1 heaping TBSP Dijon mustard
2 TBSP balsamic vinegar
5 TBSP olive oil
salt and pepper (to your taste)

In a bowl add Dijon mustard, balsamic vinegar and olive oil--stir well. Add salt and pepper to your taste--stir well. Use on a salad or on a fully cooked steak. Double, triple recipe as necessary.

#3627 - Homemade Chocolate Pudding

(by Shirley McNevich)

6 TBSP white sugar
1/4 cup Hershey's cocoa
2 TBSP cornstarch
1 1/2 cups milk
1/2 tsp. vanilla

In a saucepan (no heat yet) add white sugar, cocoa and cornstarch--stir. Slowly add milk while stirring--stir well. Place saucepan over low heat--stir constantly and bring to a boil. Once boiling, cook/stir for 2 minutes. Remove from heat--add vanilla--stir. Pour hot mixture into a glass bowl or glass serving dishes. Place a piece of Saran wrap on top of each and press the wrap so it is touching the whole top of the pudding. Cool to room temperature, then refrigerate until cold.

#3626 - Zucchini Chowder

(by Shirley McNevich)

4-8 slices cooked bacon (crumbled)
3/4 cup chopped green onions
1/4 cup chopped celery
1lb. zucchini (peeled and chopped)
1lb. frozen corn kernels (thawed and drained)
2 1/4 cup milk
1 tsp. salt
1/2 tsp. pepper
1/2 cup shredded sharp cheddar cheese
other seasonings to your taste

Cook the bacon in a Dutch oven but save 2 tsp. of the bacon drippings. Crumble the bacon. To the 2 tsp. bacon drippings in the Dutch oven add chopped onions, celery and zucchini--cook/stir over medium low heat until vegetables are tender. Reserve 1 cup of the drained corn. In a blender add the UNreserved corn and 1 cup of milk--blend well. Add remaining 1 1/4 cups milk, the salt and the pepper to the blender mixture--blend well. Pour the blender mixture into the soup--stir well. Add the crumbled bacon, reserved corn and shredded cheese to the soup--cook/stir until soup is hot. Taste--add more seasonings to your taste. If broth is too thin, add a ladle of broth to a bowl and whisk in a tsp. cornstarch, then add it to the soup and stir well. Repeat if necessary.

#3625 - Dreamy Chocolate Cheesecake

(by Shirley McNevich)

1 1/2 cups Nestle's semi-sweet chocolate chips
1 - 8oz. Philadelphia cream cheese (softened) AND
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/4 cup softened butter
2 cups Cool Whip (thawed)
1 ready-made graham cracker crust
1 bag Nestle's MINI chocolate chips (optional)

Melt chocolate chips according to bag directions, then cool slightly. In a mixer add both packs of cream cheese--beat. Add white sugar and butter--beat. Slowly add melted chocolate chips--beat until smooth. Remove bowl from mixer--add Cool Whip--stir to mix. Spread the mixture into the graham cracker crust. Refrigerate until cold. Optional: garnish the top with mini chocolate chips.

#3624 - Baked Enchiladas

(by Shirley McNevich)

1 red bell pepper (chopped)
8oz. mushrooms (sliced)
1/2 cup chopped green onions
1 TBSP butter
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
8oz. shredded sharp cheddar cheese
2 cups cooked chicken pieces
6 tortillas
1 jar salsa

Line a 9 x 13 baking dish with foil, then spray the inside of the foil with Pam. In a saucepan over medium heat add butter, chopped onions, mushrooms and red bell peppers--cook/stir until tender, then drain. Add sour cream, cream of chicken soup and HALF of the shredded cheese to the mushroom mixture--stir to mix. Add cooked chicken pieces--stir to mix. Spread the mixture evenly over each tortilla shell, roll them closed and place them side by side in the foil-lined baking dish. Spread salsa (your choice of amount) and remaining shredded cheese over the tops. Bake at 350 degrees 20-25 minutes or until hot. Note: if you're afraid they will get soggy during baking, omit the salsa and serve salsa on the side instead.

#3623 - Dream Coffee Cake

(by Alma Russell - friend)

1 box Duncan Hines yellow cake mix
1 cup canola oil
4 eggs
1 cup Breakstone's sour cream
3/4 cup Domino's dark brown sugar (packed)
3 TBSP butter
2 tsp. cinnamon
1 3/4 cups chopped walnuts

In a bowl add cake mix powder, canola oil, eggs and sour cream--mix with a pastry blender to make crumbs. In a separate bowl add brown sugar, butter, cinnamon and chopped walnuts--mix with a pastry blender to make crumbs. Spread half of the batter crumbs into a greased 9 x 13 cake pan. Sprinkle half of the walnut crumbs over the the batter crumbs. Spread the other half of the batter crumbs over the walnut crumbs. Spread the other half of the walnut crumbs over the batter crumbs. Bake at 350 degrees 35 minutes or until top is browned.

#3622 - Hot Broccoli Bacon Dip

(by Shirley McNevich)

2 cups chopped broccoli
1 cup mayo
1 1/2 cups Breakstone's sour cream
1 cup shredded cheddar cheese (regular OR sharp)
1 1/2 cups shredded mozzarella cheese
2 garlic cloves (minced)
1/2 cup crumbled cooked bacon
1/2 cup diced red onions
dip crackers

Cook broccoli in salted water until it just starts to get tender. Remove from heat and drain broccoli. Chop broccoli into small pieces until you have 2 cups of chopped broccoli. In a bowl add chopped broccoli, diced red onions, bacon bits and minced garlic--stir to mix. Add mayo, sour cream, all of the shredded cheddar cheese and 1 cup of the shredded mozzarella cheese--stir well. Spread the mixture into a greased square baking dish. Sprinkle the other 1/2 cup shredded mozzarella cheese over the top. Bake at 425 degrees 15-18 minutes or until cheese on top is melted and browned. Serve hot with good quality crackers.

#3621 - Quick Biscuits and Gravy

(by Shirley McNevich)

1 - 1lb. can refrigerated Grands biscuit dough
12oz. pork sausage
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 cups milk

Separate and bake biscuits according to can directions. While biscuits are baking, remove sausage casings and crumble the sausage into a skillet. Cook/stir sausage over medium heat until sausage is browned. Add flour, salt and pepper to sausage while stirring. Slowly add milk to the sausage mixture while stirring--cook/stir until mixture is gravy consistency and is hot. Serve the pork gravy mixture over the warm biscuits.